Sugar-free Lemon Curd

A square jar filled with lemon curd dripping off a silver spoon.

5 from 1 vote

Tangy, sweet, tart, bright, easy to make and versatile. This sugar-free lemon curd ditches the carbs and is keto-friendly too. Lots of ways to use it!

Prep Time5

Cook Time10

Total Time15

Course: condiment

Cuisine: American

Servings: to 8 servings: Yield 1 cup

Calories: 122kcal

Author: Sally Cameron

Equipment

Fine strainer
3 quart pan I use a saucier, a great addition to your collection.
Whisk
Microplane zester
Citrus juicer electric or hand juicer
digital kitchen thermometer

Ingredients

4 tablespoons unsalted butter sub plant butter for no-dairy
¾ cup pure POWDERED allulose, sifted well not allulose with monk fruit
6 large egg yolks
2 large lemons, juiced and zested need ½ cup juice, optional zest
¼ teaspoon powdered citric acid for Meyer lemon juice only

Instructions

Prep work

Separate the eggs for the yolks and save the whites for another use. Sift the allulose as it's often lumpy in the bag. Juice and zest the lemons. Strain the lemon juice. You need ½ a cup of lemon juice.

Cook the lemon curd

Melt butter in the pan over medium low. Add the lemon juice (and citric acid if needed) and sifted allulose and whisk until smooth. Whisk the yolks until smooth in a medium bowl.
When the butter lemon blend is hot, slowly drizzle it into the egg yolks whisking continually until totally incorporated. This is called tempering, so the eggs don't scramble.
Pour the entire mix back into the pan and cook, whisking continually, until it thickens and reaches 175°F-180°F. Pour immediately through a sieve to catch any cooked egg bits. Stir in 1 tablespoon lemon zest if using.
When it's finished, pour the liquid lemon curd into a clean jar, cap tightly and refrigerate 4 hours or overnight until set.
If after refrigeration the lemon curd is thicker than you want, add a little fresh squeezed lemon juice and stir to reach the desired consistency.
Lemon curd lasts in an airtight container for up to one month or frozen for up to 3 months. Thaw in the refrigerator for 24-48 hours and stir well.

Notes

Storage: Sugar-free lemon curd lasts up to 1 month in an airtight container refrigerated and can be frozen for up to 3 months.

Notes on carbs: While a bag of allulose lists carbs on the nutrition label, as our bodies do not metabolize allulose the carbs zero out. The only carbs are from the lemon juice.

Lemon juice note: If you are using Meyer lemon juice you must increase the acidity with citric acid. Add a ¼ teaspoon to the allulose after measuring.

What to do with extra egg whites? Make these Forgotten Cookies (like chocolate chip meringue cookies).

Nutrition